Institutional Repository UIN Sunan Kalijaga YogyakartaANALISIS PENGENDALIAN KUALITAS PROSES PRODUKSI KEJU COLBY DENGAN METODE SIX SIGMA (STUDI KASUS PT. MAZARAAT LOKANATURA INDONESIA)NIM.: 22106060037Febri Dwi HariyaniauthorThis study is motivated by the high level of rejected products in Colby cheese at PT. Mazaraat Lokanatura Indonesia during the period of October–December 2025, which showed the highest percentage compared to other types of cheese, thus potentially causing losses as the products cannot be reused, and due to the absence of a maximum reject standard and a structured quality control system. The purpose of this study is to identify the types and causes of product defects, determine the DPMO and sigma level of the production process, and provide improvement recommendations to minimize defects. The method used is Six Sigma with the DMAIC (Define, Measure, Analyze, Improve) approach, utilizing tools such as SIPOC, Critical to Quality (CTQ), DPMO and sigma level calculations, Pareto diagram, fishbone diagram, Failure Mode and Effect Analysis (FMEA), and 5W+1H. The results show that the DPMO values for three consecutive periods are 92,506; 85,666; and 98,171 with sigma levels ranging from 2.7 to 2.8, indicating a moderate category that still requires improvement to reach the ideal Six Sigma level. The dominant types of defects include taste (32.6%), texture (28.9%), color (17.6%), and aroma (15.8%), with the main causes originating from human, machine, method, material, and environmental factors. Based on the FMEA analysis, improvement priorities are determined from the highest Risk Priority Number (RPN), with proposed actions including enhancing supervision of the production process and raw materials, scheduling machine maintenance, improving product storage arrangement, and implementing more structured Standard Operating Procedures (SOP).670 Teknik Industri2026-04-13UIN SUNAN KALIJAGA YOGYAKARTA;FAKULTAS SAINS DAN TEKNOLOGIThesis

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